Triple pepperoni
Prefix 408 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 314 kcal | 16% |
| Fat | 14.5 g | 21% |
| of which saturates | 4.5 g | 23% |
| Carbohydrate | 34.1 g | 13% |
| of which sugars | 3.2 g | 4% |
| Fibre | 1.7 g | — |
| Protein | 11.0 g | 22% |
| Salt | 1.2 g | 20% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
wheat flour, mato purée (tomato, acidity regulator: citric acid), mozzarella cheese mozzarella cheese (milk), acidity regulator: citric acid), water, peppervl5%) [pork, pork fat, salt, dextrose, spices, spice extracts, marxidants: extracts of rosemary, sodium ascorbate, preservative: ini pepperoni salami (4,5%) [pork, pork fat salt, dextrose, dried der, spice extracts, antioxidants: extracts or respmary, ascorbic acid, ative: sodium nitrite], rapeseed oil, peppo (2%) [pork, extrose, paprika powder, parsnip powder, spinoxidants: nary, sodium ascorbate, ascorbic acid, preservative seen nitite), yeast sue olive oil, salt, modified maize starch, dextrose, dried oregano, allergy advice: for allergens, see ingredients in bold, may also contain nuts, egg, fish, mustard and soya, nu ty en fat of car of fib pro sal st for 00000000 sta fro co of pro
- E250Sodium nitritePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E330Citric acidAntioxidant · Sequestrant
- E392Extracts of rosemary
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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